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Easy Lentil Crepes

They fit into any diet — besides paleo. Don’t get me ranting about that diet. It definitely has its merits (whole unprocessed foods, fruits and veg, etc.), but it really doesn’t have any ground to stand on as far as the theory behind it.

Plus, I love lentils! They are nutritious little gems, full of fibre and protein. They are also very cheap. As the paleo diet does not allow beans or legumes it can make eating on a budget more challenging.

My grandpa — think retired logging truck driver, hunter and red-neck extraordinaire — did not even complain when I made these for dinner over the holidays. Grandma, somewhat skeptical, even had leftover meat pie (her specialty) on standby, just waiting for grandpa to complain about the lack of meat.

If your crepes are not spreading in the pan well, you might have to thin out the batter a touch with water (trial and error for a crepe or two, don’t add too much water). Keep the pan well greased and allow the crepes to be fully set on top before flipping — they will stay together well that way. I have it down pat now and they work out great every time I make them! They are my new addiction.

heat a large, well greased pan (one that doesn't stick!) over medium-high heat

add about ⅓ - ½ cup of batter to the hot pan and swirl pan to make a thin (~1/8 inch) crepe

allow crepe to cook through (lift edges periodically to prevent sticking), once the top is completely firm/set, flip crepe and cook the other side for about 2 min (if they are breaking, wait longer to flip them and re-grease pan)

transfer to a warm oven, while you cook the other crepes (still the batter before making another one), greasing the pan each time